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The Best Chewy Chocolate Chip Cookies! These are your ultimate bakery style, chewy and soft chocolate chip cookies. Melted butter and brown sugar promise you a chewy and gooey cookie with golden edges that offer a slight crunch. These are created in one bowl with no mixer required. Dark chocolate chips throughout for that iconic chocolate chip cookie goodness.
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The Best Chewy Chocolate Chip Cookies

Thick, soft, and packed with gooey chocolate chips! These Chewy Chocolate Chip Cookies are easy to make with pantry staples, no mixer needed!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 45 minutes
Total Time 1 hour 22 minutes
Servings 16 cookies
Calories 220kcal
Author Samantha Pickthall

Ingredients

  • 130 g unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar, how to measure brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour, scoop & leveled
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt 
  • 1 cup semi-sweet/dark chocolate chips
US Customary - Metric

Instructions

  • Melt the Butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
  • Cool the Butter: Pour melted butter into a large mixing bowl and set aside to cool for 5-10 until it’s only slightly warm. Ensure it doesn’t firm back up.
  • Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined. Set aside.
  • Mix Sugars: Add both sugars to the slightly warm butter and whisk for 20 seconds until well combined. Note: The mixture will thicken gradually; avoid leaving it too long as it will become harder to whisk the egg in the next step.
  • Add Egg and Vanilla: Whisk in the egg and vanilla until well combined, about 15 seconds.
  • Add Dry Ingredients: Add the flour mixture and using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms; it will be thick.
  • Incorporate Chocolate Chips: Add the chocolate chips and mix through until well distributed.
  • Chill the Dough: Chill the cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl. 
  • Preheat the Oven: While the dough chills, preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
  • Shape Cookies: Scoop and weigh 45g (1.5oz) of dough for each cookie; roll into balls and place on the lined tray without flattening. Note: Without a food scale, use 3 level tablespoons per cookie.
  • Arrange on Tray: Repeat with remaining dough, spacing cookie balls 10cm (4 inches) apart to allow for spreading, and leaving gaps near tray edges. Bake in batches, as they won’t all fit on one tray.
  • Bake: Bake for 10-12 minutes or until edges are lightly golden. Centers may look slightly under-baked; that’s what keeps them soft and chewy.
  • Finish Baking: Remove from oven and allow cookies to cool on tray for 15 minutes. Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate so handle with care to avoid breakages. Enjoy!

Video

Notes

  • Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
 
  • Freezing: Wrap individual cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 79mg | Potassium: 33mg | Fiber: 1g | Sugar: 21g | Vitamin A: 265IU | Calcium: 14mg | Iron: 1mg